I believe mushrooms are truly a gift from nature and they are precious to the vegetarian cook, with their earthy robust flavors and meaty texture.
Fresh wild mushrooms are sometimes difficult to find and fresh porcini nearly impossible. While some of you may be wary of dried mushrooms, after trying this recipe, you’ll realize how absolutely [...]
Toni caters lunch for Willard Beach, The Real Story, a sharp and funny web series posting weekly 3 minute episodes
Serves 4-6
Inspired by the $5 “grab bags” of vegetables sold by one of the vendors at our local farmer’s market, this variety of late season vegetables combined with woodsy Cremini mushrooms is equally scrumptious for lunch or dinner served alongside tofu “steaks” or a veggie burger, or simply spooned over whole wheat pasta or [...]
Oh so many years ago when we first became vegetarians, in order to get a decent, tasty vegan pizza, you had to make it yourself. While it’s still a wonderful thing to DIY – check out Toni’s amazing Potato Sage Pizza – it’s also nice to know that from Boston to Seattle and in a [...]
IT’S HARVEST TIME!
If you’ve ever planted more than one “hill” of zucchini squash, you know that at some point in the season, the output of this reliable plant can be somewhat overwhelming. Here’s a tasty and scrumptious solution for using this prolific vegetable that is sure to remind you why you planted it in the [...]
For us, summer means less time in the kitchen and more time outside in “the big room” – so of course, the less fuss involved in the preparation of meals, the better we like it. And what could be less fussy (and more delicious) than a stir fry prepared al fresco on the grill? Utilizing [...]
Broccoli’s name comes from the Italian piccoli bracci meaning “little arms” and just a single serving of this amazing vegetable provides 30 mg of vitamin C, plentiful fiber, and a slew of other anti-oxidant, cancer-fighting nutrients. And it’s not just good for you, it’s good!
Soup, salad, side, or main dish, broccoli is a cool weather [...]
Maine summers provide the perfect environment for growing lettuces and there are tables at the farmers markets literally piled with beautiful green heads and bins full of tasty, spicy baby greens of all varieties.
A member of the aster family, lettuce has been cultivated for over 2500 years. In China, where lettuce has been growing since [...]
You are what you eat!
Take to the streets and celebrate your pride at New York City’s Veggie Pride Parade happening on Sunday, May 17th.
Go here to get the scoop and your downloadable program guide.
Make new friends, show your veg spirit, and who knows? Maybe you’ll even win a swell prize like Toni’s cookbook Totally Vegetarian.
Typically soybeans in their dried form must be cooked at length in order to become digestible. But edamame (or green soybeans) are harvested at the peak of ripeness, which makes them soft, chewy and ready to eat in just minutes.
The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. If [...]
